Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight. Uncover tenderloin; let stand at room temperature for at least 2 hours. Preheat oven to 400 degrees. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110-115 degrees for rare and 120-125 degrees for medium-rare, 30-40 minutes. Transfer to a carving board. Let rest for 20 minutes. Cut into ½-inch thick slices, taking care not to lose too much of the delicate crust.

SECOND COURSE: SAVORY GRITS FROM THE MANSION

1 ½ cups chicken stock

1 ½ cups milk

1 cup quick-cooking grits

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

1 tablespoon butter

1 cup sliced mushrooms

½ cup sliced green onions, white and light green parts

1 cup ¼-inch diced red bell peppers

4 cloves garlic, minced

2 teaspoons finely chopped fresh rosemary

3 eggs

1 cup sour cream

½ cup shredded Parmesean or Asiago cheese

½ cup shredded cheddar cheese

Pre-heat oven to 375 degrees. Combine chicken stock, milk, grits, kosher salt and pepper in a 3-quart saucepan. Let grit mixture sit for about 10 minutes for grits to begin absorbing liquid. Place on the stove over medium heat just until mixture begins to simmer. Turn heat to low and cook for about 45 minutes, whisking periodically. Cook until grits are fluffy. While grits are cooking, preheat a 10-inch saute pan over medium heat. The pan is ready when your hand can feel heat radiating from the surface when held about 6 inches above the pan. When pan is ready, add olive oil and butter. Add mushrooms, green onions and red bell pepper. Season vegetables with kosher salt and pepper. Cook until soft and tender, about 5-6 minutes. Add minced garlic and rosemary and continue cooking another 2 minutes more. Remove from heat and set aside to cool slightly. In a large (6-8 quart) mixing bowl, combine eggs and sour cream, beating to blend well. Add both of the cheeses, the grits and the sauteed vegetables. Mix well to thoroughly combine all ingredients. Grease a 2-quart casserole dish with vegetable spray or butter and pour grit mixture into pan. Bake at 375 degrees for about 45 minutes until center no longer jiggles. Serve hot.

THIRD COURSE: BACK IN THE DAY BAKERY’S BANANA PUDDING

8 egg yolks

½ cup sugar

5 tablespoons cornstarch

½ teaspoon salt

3 cups half-and-half

1 14-ounce can condensed milk

2 tablespoons vanilla extract

1 cup heavy whipping cream

3 tablespoons confectioner’s sugar

8 large bananas

3 ½ tablespoons unsalted butter, at room temperature

36 shortbread bars

Whisk egg yolks, sugar, cornstarch and salt in a heavy-bottomed saucepan. In a medium saucepan, heat the half-and-half to its boiling point, but do not let it actually boil (about 180 degrees). Whisk about one cup into the egg yolk mixture. Continue to whisk, adding the remainder of the half-and-half in a steady stream. Continue to cook the egg/half-and-half mixture, whisking constantly for 3 to 5 minutes until it has completely thickened. Remove from heat. Whisk in the vanilla extract. Let the filling mixture sit about 2 minutes to cool, then whisk in the butter until the pudding is silky. Place a piece of plastic wrap on top of the pudding so a skin does not form. Let cool 30 minutes. Whisk in the condensed milk and chill for at least 2 hours. Using a mixer with a whisk attachment, whip one cup heavy cream in a medium bowl until it starts to thicken. Add the confectioner’s sugar until stiff peaks hold when you lift the mixer. Once chilled, gently fold in the whipped cream into the pudding mixture. Return to the refrigerator to chill. In a large serving bowl, spoon 1/3 of the pudding on the bottom. Add 1/3 of broken pieces of shortbread bars, followed by a layer of sliced bananas. Repeat process. Finish with whipped cream.

COCKTAIL: MULLED WINE FROM ALLIGATOR SOUL

750 milliliters cabernet wine

1 bay leaf

4 sticks of cinnamon

5 whole star anise

1 teaspoon whole clove

4 sprigs fresh thyme

1 ½ cups sugar

3 ounces brandy

3 ounces apple cider

Bring all ingredients to a low boil. Lower heat and simmer for 15-20 minutes. Take off of heat and let steep for another 15-20 minutes. Serve gently warmed.

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